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Banana Tatin Verrines

December 22, 2008

I never know "sur quel pied danser" (on which foot to dance) the last few days leading to Christmas. I have my feet in the starters' block but it is too soon to get going! The tree is up, the house is decorated, all the doughs for the cookies and treats are made and parked in the fridge waiting for Tuesday to be baked and Wednesday to be packaged. The menu is set, the food has been shopped for and is awaiting its own oven time. Today, there were moments of pure calm with a "yeah, I can have a cup of tea and a sit down" mixed with "Oh geez! Should I be panicking, should I, should I?"...

I could have panicked this afternoon when B. asked me what were the plans for lunch. I opened the fridge, peeked in the drawers, closed the door and smiled "well, I know you wouldn't have a problem eating raw biscotti dough for dinner but it ain't Christmas yet child...so let's go get some fish and grill". I was telling Lisa last night that I was on my 4th batch of shortbread dough and not because I was packing them up but because B. was eating them faster than I was baking them!!

We took the long way home coming back from the store and walked around the neighborhood checking houses all decked up for the holidays. All of a sudden the wind picked up and the air got downright chilly, and tonight there is a 20 degrees difference from the same time yesterday. Absurd...Yet the perfect occasion for one of those dessert you tend to crave on chilly days....like a tarte tatin. I opted for Banana Tatin Verrines instead with caramelized bananas layered, creme fraiche and a ginger crumble topping. Comfort in a spoon...

Divide the creme fraiche between two glasses or ramekins.In a large skillet set over medium high heat, cook the sugar with the water until it caramelizes to a golden caramel. Turn the heat down to medium and add the butter. Let it melt before adding the bananas. Let them cook in the caramel for a couple of minutes until soft and caramelized. Remove from the heat and wait a couple of minutes before dividing the banana slices in between your glasses. Top with the crumble and serve.

Preheat your oven to 350F.In a bowl, combine the sugar, flour. Add the butter cut in small pieces, the ginger and mix with your fingertips until you get a mixture that ressembles coarse crumbs. Spread the mixture on a parchment lined baking sheet and bake for 15 minutes until golden brown. Let cool to room temperature.

Santa came a little early thanks to my dear friend Hannah from Bittersweet who sent me the cutest felt macarons that she made herself. Aren't these adorable? And calorie free!!

I might be able to post around Christmas day (maybe some pics of all the finally baked goodies and house decorations?) but I wanted to wish you all the Happiest Holidays and much love spent celebrating with family and friends!

I can't believe it's the 22nd already! How time flies! I'll have to keep those verrines in mind when we have too many bananas, I just love caramelized bananas... Well, caramelized anything , really. :) Happy Holidays to you too, Helen, have fun! xo

Oh hey, it's bananas!! My heart is all a-flutter (I appreciate it even more since you're not usually a fan!). Caramelized bananas is one of my favorite Filipino desserts-- it looks so yummy verrine-ized! :)

OMG I just got some glasses just like those, from some Italian yogurt (I bought th eyogurt just because of the container...)Loved the felt macarons, they look like a perfect gift for you...Happy Holidays!

I wish you a wonderful, merry Christmas and a happy new year. All the very best to you and your loved ones. I am on a wee blog break so I will catch up with you on the other side of 2009. Hugs. BIG HUGS.

Looks wonderful Helen! I just wanted to drop in and wish you and your family a happy holiday! I'm off to visit family in Napa, then to Seoul and Tokyo for a much needed vacation (and hopefully some food inspiration).

I know what you mean about the fridge filled with baked goods rather than regular food. We're the same way...just grilling outside - and no leftovers allowed in the fridge. I'm done with my holiday baking and the last orders are being delivered today...yehey!funny thing is with all this calm I feel like baking more. And I love those felt macarons hannah made for you. They are adorable.Have a great Christmas!!!

Yummy banana tatin verrines!! What a great idea for a quick dessert! Sorry I was late on commenting, Helen, been up to my eyeballs with Christmas prep myself!! And my family's here so they threw all my carefully planned baking time to the dust! We have to take turns using the kitchen now!!

Merry Christmas and happy holidays to you too. I hope you have a blast!!

dear master macaron maker! do you take trouble-shooting questions? i'm suffering terribly with my 100 ct order for a wedding reception tomorrow. problems: flat, no feet, cracking, etc. is caster vs granulated that big a difference? or is it all in my over-beating? over beating doesn't make sense to me because the first sheet will come out great and the 2nd will turn out horribly and i haven't beat between filling the bag for the 2nd sheet. any musts or general advice you could give me?

oooh! i LOVE those verrines! what a wondeful idea. i am avoiding lactose where i can, but i won't mind a tummy ache for those little beauties... and guess what's waiting in my fruit bowl... some over-ripe bananas that have been overlooked in all this clementine frenzy over the holidays! yum!